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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Thursday, March 25, 2010

Velveeta Truck Stop Potato Casserole

I have no idea how Velveeta Truck Stop Potatoes got it's name. Do they sell something like this at truck stops? I don't travel the highways enough to know!

The basic recipe for this dish is all over the internet, so I have no idea where it originated. Mine is a little bit different from the traditional recipe which uses red potatoes (though you may substitute those here too of course), a combination of cheddar and monterey jack cheeses, plain diced tomatoes and garnishes with extra tomatoes, avocados, green onion and extra sour cream. The garnishes are really pretty, but it's all stuff The Cajun won't eat so I skip it. I prefer regular baking potatoes, Velveeta cheese, Rotel tomatoes and no garnishes, but you could certainly reverse substitute, or make it your way! It's a different, but delicious potato casserole.

This recipe is family sized for a 9 x 9 inch dish, but doubles great for potlucks.

Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. You just want to parboil the potatoes.

Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.

Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Set aside about 1/2 cup of the shredded Velveeta for the top. Add the sour cream and remaining Velveeta to the potato mixture and combine. Transfer to the prepared baking dish and bake at 350 degrees F for about 35-40 minutes or until hot. Top with reserved Velveeta last 5 minutes of cooking. Garnish as desired.

To Garnish: If desired, garnish top with a ring of chopped fresh tomatoes all around the outside, then a ring of avocado, then green onion, and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon. Makes a pretty presentation for a potluck or church supper!

Cook's Notes: Substitute regular cheddar cheese for the Velveeta if you prefer. Also excellent with French fried onions (like French's brand) instead of the sauteed onion. Can substitute 1 (15 ounce) can of regular diced tomatoes for the Rotel.

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Been making something similar for years!! I make it the night before, so the flavors can migrate. I use red potaoes, a can of petite diced tomatoes and one jalepeno instead of the Rotel, and just before serving sprinkle crumbled bacon on top. We call it Cheezy Taters.

My mama was a Southern girl at heart even though she was born in Massillon Oh. All of her best recipes are very reminiscent of yours! She made a potato casserole like this. It was one of my favorites but she didn't add tomatoes or anything else (except ham sometimes). Kraft used to make a grated American cheese in a blue shaker tube (like their grated Parmesan; just American, but not as saltyas their popcorn topping). Apparently they have discontinued making it; I can't find it anywhere now.She would thin-slice potatoes, sprinkle on a little salt & pepper, a shake of flour - enough to lightly cover, generously shake on the tubed grated American and Parmesan, then slices of Velveeta. A couple of layers, maybe in a baking dish; then pour in milk until it just showed around the taters. Bake until bubbly and the top was browned....OMG! You pic looks pretty much like hers and it was sooo very good.

Gosh that made me HUNGRY!!! I love the idea of grated American cheese but guess that's gone the wayside like the garlic cheese roll. :( The garnishes are really pretty on this dish but the dish is wonderful without them too!

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